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Recipe courtesy of Alexis Cervasio Courtney, native North Ender

scampi

1 lb of angel hair pasta (or spaghetti, or whatever you have!!)
1 lb of shrimp
olive oil
butter
8 garlic cloves, chopped
capers (as many as you prefer)
dry white wine (about 1 cup)
red pepper flakes to taste
parmesean cheese to taste
1 lemon, halved
parsley (if you like)
start boiling your water for the pasta…
heat olive oil over large skillet
toss in about 2 tbsp butter
throw the chopped garlic in
followed by some capers
throw in the shrimp
add red pepper flakes (as many as you prefer)
add wine (usually about 1 cup)
squeeze some lemon
let simmer
add more olive oil
in the end, toss some chopped parsley in

drain pasta

place 2 tbsp butter at the bottom of the pot you boiled your pasta in
dump the contents in the large skillet to the bottom of the pot
dump the drained pasta into the pot
mix together! Salt & pepper to your liking
garnish your bowls of pasta with parmesean cheese and lemon halves